Tuesday, September 3, 2013

Overnight Oatmeal Yogurt

I love oatmeal for breakfast. However, it never fails that,
after eating a bowl full, I’m hungry again a short time later. I know the fiber
in oatmeal is good for making you feel full, but I suspect the lack of protein doesn't
make that feeling last too long.

I also love yogurt for breakfast, but I encounter the same
problem of being hungry a short time later. In this case, the cause must be the
lack of fiber.

What’s the answer? Putting the two together! This overnight
oatmeal yogurt is both healthy and satisfying.

The night before, I mix all of the ingredients together, and
in the morning breakfast is ready. I use vanilla Greek-style yogurt, but you
can use any flavor. I make one batch with dried cranberries and raisins,
which I enjoy in oatmeal. (It reminds me of autumn.) The other contains a
fresh peach diced into bite-sized pieces. Both taste great, especially with
the addition of a little cinnamon. The final mixture is very thick, so add a
little milk if you want to thin it out.

Overnight Oatmeal Yogurt

1 serving

8 ounces Greek-style yogurt (flavor of choice)

1/4 cup old-fashioned oatmeal

1/3 cup fruit, fresh or dried

1/8 teaspoon cinnamon

Milk (optional)

Mix all of the ingredients together in a 1-pint mason jar or
other container. Add milk if the mixture is too

thick. Place in the
refrigerator and allow to chill overnight. Enjoy for breakfast the next
morning. Keeps in the refrigerator for 3 days.